Recette
This easy and tasty appetizer is prepared with Juraflore 30-month-old Comté cheese.
Preparation: 15 mins <
Cooking: 15 mins
120 g of broken Comté Arnaud 30 months
24 large Fine de Claire oysters
20 cl of yellow wine
5 organic egg yolks
1 tbsp. tablespoons raw cream ground
pepper, fleur de sel from the Himalayas, coarse salt.
Turn the oven on the broil position.
Open the oysters, detach them from the shells over a salad bowl to collect the juice and strain the juice into a saucepan.
Bring the juice to a simmer and poach the oysters in it for 30 seconds, drain them, reserving the juice.
Rinse the shells under running water.
Take a baking dish, pour coarse salt to make a bed to wedge the shells.
Place an oyster in each shell.
Prepare the sabayon:
Return the oyster juice to a saucepan, add the Vin Jaune, lightly salt and pepper. Bring to the boil, reduce for 3 minutes then remove from the heat.
In a saucepan, whisk the egg yolks until frothy.
Add the Vin Jaune reduction in a thin stream, whisking constantly.
Cook for 3 minutes over low heat, whisking constantly, add the cream and the broken Comté cheese, whisk for a few seconds and remove from the heat.
Coat each oyster, immediately put the dish under the grill, brown for 2 minutes and remove from the grill.
Serve 6 oysters on each plate, then enjoy with toast.